What is Prosciutto and How Is It Made? Share By Bethany Moncel Prosciutto is the Italian word for ham. In the United States, the word prosciutto is used to describe an uncooked, dry cured ham, which is called prosciutto crudo in Italian. This article will explore dry cured prosciutto. Prosciutto is a fatty cut of meat that, when sliced thinly, has a buttery texture and will melt in the mouth. Prosciutto has a mild, sweet flavor that can vary depending on the pig’s diet and the techniques used to cure the meat. For this reason, there are many regional varieties of prosciutto. How is Prosciutto Made? Prosciutto is made from the hind leg or thigh of a pig or wild boar . Once the leg is cleaned, it is heavily salted and left for two months in a cool, controlled environment. The salting process removes leftover blood and moisture and makes an unfit environment for bacteria. After the salting process, the salt is washed from the meat, and then left to dry age for up to 18 months. The entire prosciutto making process can take anywhere from nine months to two years.

continue reading below our video BBQ Side Dishes: The 411 How is Prosciutto Used? Prosciutto is most often sliced thin and served as an appetizer, either alone or wrapped around another food item. Prosciutto is often paired with sweet foods like melon or dates but is also served wrapped around fresh or lightly cooked vegetables, like asparagus. Thinly sliced prosciutto is often served as a part of a meat board or tapas spread. With the popularization of gourmet pizzas, prosciutto has become a trendy topping for pizzas. The rind or unsliceable ends of prosciutto can be diced and cooked into soups and stews for added flavor. These ends are usually sold for a much lower price than the thinly sliced flesh. Prosciutto is extremely delicate and can be quite sticky so slicing must be done with either an extremely sharp knife or a professional grade meat slicer. Presliced prosciutto is often packaged with deli paper between the slices to facilitate handling the slices without tearing. Protected Designation Origin The European Union created the Protected Designation of Origin policy (PDO) to protect the name of regions and their agricultural products.

Under this policy, only products produced in said regions are allowed to carry that name. The two most popular varieties of prosciutto protected by the PDO are Prosciutto di Parma and Prosciutto di San Daniele . Prosciutto di Parma is made in Parma Italy , the same region well known for Parmesan cheese. The pigs raised in this region are often fed whey left over from the cheese making process, which gives the meat a slightly nutty flavor. Prosciutto di San Daniele comes from San Daniele del Friuli in Italy and is known for it’s slightly sweeter flavor and darker color. Where to Buy Prosciutto Prosciutto can now be found in most well stocked delis and charcuteries in the United States. It is usually available sliced to order and priced by the pound. The price of prosciutto varies greatly depending on the manufacturer and where it is made. Some American made prosciuttos can be found for as low as $13 per pound whereas Prosciutto de Parma can fetch up to $30 per pound. Pre-sliced and packaged prosciutto is also sometimes sold with the prepackaged deli meats.

These slices are usually more uniform in size and the pieces tend to be larger than sliced to order prosciutto. When purchasing prosciutto, the color should be rosy and the texture should be soft. Prosciutto that has a grey hue or is dry or crispy around the edges should be avoided. Prosciutto ends or rinds are not often advertised, so check with your deli for availability. Guide to Cured Italian Meats: Salami, Salame, or Salumi Guide to Cured Italian Meats: Salami, Salame, or Salumi 410 Flares 410 Flares × Nonno's pigs on his working farm in Calabria Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella One of the highlights of my summer trips to Calabria as a small child included spending time on my grandfather’s working farm. Nonno Vincenzo’s farm was a 10 minute drive north of the small village of Pellegrina on Via Nazionale .

Nonno would wake me up early in the morning and we’d jump into his white Fiat 500. While sitting in the passenger seat I anticipated a ride on his red tractor, visiting with the many roaming goats, and running through the olive tree orchards. However, I was secretly looking forward to one thing above all else: lunch! Lunch included the typical pasta starter, green, roasted meat, and tons of figs, peaches, wild berries, and cactus pears, but it was the cured meats that we ate before lunch that I enjoyed most. You see, Nonno was an expert salumi maker and he kept his best products hidden the entire year for his American grandkids to enjoy (at least that’s what he told me, though my Italian cousins Vice, Maria, Vincenzo, and Giuseppe all had that “salumi glow” about them!). Hence our Guide to Cured Italian Meats: Salami, Salame, or Salumi Nonno produced wonderful cacciatore, capocollo, salt pork, and soppressata.

The cured meats represented the ideal combination of salt, red pepper, herbs, wine, and intoxicating flavor and I often filled up on the meat and homemade bread and had no use for lunch. Salumi antipasto equaled lunch for me and a bit of frustration for my grandmother who didn’t appreciate the fact that nonno tempted his grandson with “vile” salted pork! My love of cured meats continues to this day, but nonno has stopped running his farm and there are no pigs left to make capicollo, so we’re left to buying our cured meats from a salumeria (an insult and something that is looked down upon in rural Italy). It’s even harder to find good salumi in the US, but the situation is changing with many local, artisan, salami makers sprouting up in places like California (see my recommended online shops below). It’s also technically illegal to import Italian cured meats into the US, so outside of Prosciutto di Parma (which is allowed) finding good Italian cured meats can be a challenge outside of large, ethnic, cities like New York, Boston, Chicago, etc.

What follows are my personal favorites in terms of salumi and a small description of how to consume and enjoy the cured meats. Looking for a more detailed review on specific salumi makers in US, here’s my recent review/article on Columbus Artisan and Creminelli (both companies are making excellent, artisan, salami). If you’re looking to produce your own salumi then start with Rhulman’s excellent book called Charcuterie: The Craft of Salting, Smoking, and Curing or the newer book Salumi by the same authors. There are eight basic, cured/smoked, pork products made throughout Italy, including, but not limited, to: Coppa (and/or Capicola / Capocollo) My all time favorite cured meat and apparently Tony Soprano enjoyed it as well (though his pronunciation of the delicacy wasn’t exactly grammatically correct). Capo means head or neck in Italian and the capicola is made from the neck or shoulder of a pig. Capicola has a tender texture and usually smoked and prepared with a variety of spices, herbs, and sometimes wine. I enjoy capicola in a sandwich made from fresh baguette.

I usually don’t include any condiment or cheese as I don’t want to mess with the flavor of the meat. Cacciatore (salami or dried sausage made from ground pork) Literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt. Cacciatore is usually 6-7 inches in length and cured with the usual spices, wine, and herbs. Cacciatore tends to be a bit tougher than Capicola or Prosciutto. I love cacciatore with sharp Provolone and good bread. You could use the meat for a sandwich but the small pieces aren’t ideal. Soppressata (salami or dried sausage made from ground pork) Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. Again, spices and herbs vary by region and preference. Soppressota can be spicy and is an excellent meat for sandwiches. If you want to try and make your own see Michael Rhulman’s recipe on his exceptional food blog .

Soppressata is less chewy and compacted than cacciatore and has the consistency of sausage. Generally speaking it’s important to note that most salumi are either categorized into products made from ground pig parts or from whole sections of the pig (for example, sopresseta versus prosciutto). Guanciale Joe's Italian Deli | Italian Meats & Cold Cuts | Sausages, Salami, Spec, Mortadella In addition to over 40 different Italian meats, at Joeâs Italian Deli we are proud to carry Prosciutto di ParmaÂ®, a special type of proscuitto from the same region as Parmigiano Reggiano. At first bite, you will taste the difference this meat brings to the table. The pigs that are raised for this meat are fed a very strict diet and even receive massages to guarantee its tender and incomparable flavor. Proscuitto di Parma is an all-natural ham meaning it contains no additives. When you take a bite of this flavorful meat, all you taste is salt, air, time and pig. Use it for antipasto, in sandwiches, or toss it in a sauce to top a pasta dish.

Our specialty meats also include: Dry sausages Dry sopressata â similar to a dry sausage but the meat is ground a little thicker and comes in hot or sweet flavors Genoa salami â one of the best-known Italian salami Mortadella â Italian bologna with pistacchio nuts in it Spec â a smoked proscuitto All of our meats can be shipped. Please call 718.367.7979 to order today. All About Prosciutto Crudo | Famous Italian Meats Prosciutto: A Lean, Tasty Salume All About Prosciutto Crudo, The Famous Italian Meat POSTED August 24, 2014 One of the healthiest varieties of Italian air-cured meats, or salume, Prosciutto is a household name in most of Italy with many types of protected origin such as: Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto Toscano, etc.

[[wysiwyg_imageupload:216:]]By Piergiorgio and Amy Nicoletti It is practically impossible for any Italian household with kids to prevent the routine raiding of the refrigerator’s prosciutto. It’s simply irresistible for children—and most adults. Prosciutto crudo is one of the most delicious, lean, and healthy varieties of typical Italian salume (air-cured meats) that there is. There are seven major types of prosciutti (plural form) in Italy that carry the D.O.P.

label (translated as Denomination of Protected Origin), ensuring authenticity of origin and the strictest standards of production—plus there are a plethora of other good quality prosciutti that are often sold as “prosciutto di montagna” which means “mountain prosciutto.” The seven international superstars are: Prosciutto di Parma —simply referred to as “Parma” in Italy; Prosciutto di San Daniele (from the region of Frioul)—just called “San Daniele” here; Prosciutto di Modena (from Emilia–Romagna); Prosciutto Veneto Berico-Euganeo (from Veneto); Prosciutto di Carpegna (from Marche); Prosciutto Toscano (from Tuscany); and Jambon de Bosses (from Val d’Aosta). Parma and San Daniele are without a doubt the most demanded and renowned in Italy and abroad. But, besides all the celebrities, we must not neglect to mention the excellent Prosciutto di Norcia (Umbria) that bears an I.G.P. seal of “Protected Geographical Indication”—another highly esteemed European certification guaranteeing authenticity.

All these prosciutti—together with Culatello di Zibello and Speck dell’Alto Adige—are considered to be the nobility of Italian salumeria. The term prosciutto comes from the Latin word “perexsuctum” which means “prosciugato” in Italian, or “dried thoroughly.” There are two forms of prosciutti—“crudo,” which means “raw” or “uncooked;” and “cotto” which means “cooked.” Prosciutto cotto is a relatively recent variety, but also very appreciated. (For more about this, see the article on “Cooked and pre-cooked salumeria”). The origins of prosciutto crudo go back at least to pre-Roman, Etruscan times; that is, almost three thousand years ago in Italy. Until just a few generations ago, its production remained entirely artisanal. Today, the same work is done on an industrial scale, in part due to the global demand. Of course, it’s impossible to know if prosciutto crudo actually tasted better in previous times or today, but we do know that the quality controls are stricter today than they were centuries ago.

Nowadays, every step in the production is performed by the prosciuttai (prosciutto makers) with exacting care and skill, and monitored by the consortiums to ensure that each prosciutto satisfies the most demanding consumer. The care and vigilance begins long before the curing process begins. One of the most important aspects of the laws regulating prosciutto production requires that the hogs are born and bred in specific areas of Italy, and not imported from abroad. There are very stringent regulations about the conditions in which the animals are raised and the way they are fed since this greatly affects the final product. After the hogs reach a minimum weight of 160 kilos (350 pounds), they are butchered and the salting and curing process begins. The making of prosciutto can take up to 16 months, in some cases even more. Only the posterior legs are used—and all that is needed is a cool environment, salt and time. There are absolutely no additives or preservatives used in making an authentic prosciutto crudo, D.O.P.—just salt, which is rubbed manually over the entire leg every day for a month.

Sometimes the prosciutti are pressed or flattened, and then they are washed and hung to dry for 8 to 16 months in an environment where the temperature and humidity is carefully monitored. During this period the sugnatura is applied. The sugna is a mixture of salt, pepper, pork fat and sometimes herbs, depending on the type of prosciutto, which is spread over the exposed part of the pork leg—that is, the upper side of the thigh that is not covered by thick skin. This procedure is done to slow down the drying and to avoid the meat from cracking. Ultimately, each prosciutto is branded with its own identifying symbol: for example, the San Daniele stamp is an “SD” inside the outline of a prosciutto; the Parma insignia is a ducal crown. To say that prosciutto crudo is enormously popular in Italy is almost an understatement. This delicacy is as ingrained in Italy’s culinary DNA as pasta—and the enjoyment of it starts just about as early in a young Italian’s life.

Like Parmigiano Reggiano and extra-virgin olive oil, prosciutto crudo is so natural and healthy that it is one of the first adult foods that babies are given to eat in Italy. There are prosciutti for all palates here; when ordering prosciutto crudo at the salumeria section (what we call the “deli counter”) of the grocery store, one is usually asked: “dolce o saporito?”—that is, “sweet or savory.” Generally, the sweeter varieties are the more highly demanded, and the less salty types preferred. Parma is the most favored brand by Italian consumers. Prosciutto crudo is often eaten just as it is, or possibly wrapped around a grissino (breadstick) or just a slice or two placed on a piece of fresh white bread. It’s delicious with melone (cantaloupe) or figs, and it’s an unfailing hit in the typical antipasto misto (mixed appetizer plate).

Prosciutto crudo is also a key ingredient in a few classic recipes, such as saltimbocca alla Romana (veal scaloppini); it’s also extremely popular served in a variety of panini (sandwiches), and even as a topping on pizza . It’s also occasionally used as a final touch on a few pasta dishes, such as tortellini alla panna (tortellini with cream sauce). Here are a few tips for the newly initiated prosciutto devotee: The color of the meat comes in a variety of reddish pink tonalities; the fat should be white to pinkish, but never yellow, which is a sign of being rancid. When cleaned, most of the fat of the prosciutto should be left on and eaten; the fat is an essential part of the enjoyment of prosciutto (analogous to the fat in bacon). It should be sliced thinly, but not too thin, as this will make it impossible to separate the slices and serve it properly. Prosciutto is best consumed at room temperature so that its luscious flavor can be fully appreciated. What's the Difference Between Bacon, Pancetta, and Prosciutto?

— Ingredient Intelligence | The Kitchn (Image credit: Faith Durand ) Bacon & Pancetta: Cured Pork Belly Bacon and pancetta have the most in common. They are both typically made from pork belly and both are cured for a certain length of time. Both are also considered "raw" and need to be cooked before eating. What's the Difference? The Curing Process The process for making the two is slightly different. Pancetta is simply cured, and the focus is really on how this happens. This can be done simply with salt, but spices and other aromatics are often added to infuse the pancetta with particular flavors. Pancetta is sometimes sold sliced paper thin, or cubed. The thin slices can be wrapped around vegetables or meat before cooking. The pancetta cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto. (Image credit: Faith Durand ) Bacon is also cured, like pancetta, but it takes things one step further: the meat is smoked after it's been cured. This is usually a cold-smoking process, meaning that the bacon isn't actually heated or cooked during smoking and remains raw.

Smoking can be done with a wide range of woods, from apple to maple, which each give their own distinctive, delicious flavors to the meat. Make perfect bacon every time with no mess and no fuss. Watch the video —-> So pancetta is cured and unsmoked, while bacon is cured and smoked, but both need to be cooked before being eaten. They can be used interchangeably in dishes, depending on whether or not you want a smoky flavor. Prosciutto from Trader Joe's. (Image credit: Faith Durand ) Prosciutto: Cured Ham Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured. The quality of prosciutto is entirely in how it's cured. The outside of the ham is usually rubbed with just salt and sometimes a mix of spices. This draws out moisture and concentrates the flavor while the ham slowly air-dries (very much like dry-aged beef).

This process can take anywhere from a few months to a several years depending on the desired result. Delicious prosciutto. (Image credit: Faith Durand ) Once cured, prosciutto is usually thinly sliced and eaten as is. In other words, uncooked — although we wouldn't exactly call the meat raw after it's been cured for so long. Sometimes prosciutto gets lightly cooked as a finishing touch to a pasta sauce or other dish, but this is more to bring out the aroma and merge flavors than it is to cook the prosciutto. So now we have to ask — between the three, do you have a favorite? Post updated from article originally published March 2009. Prosciutto and Dry Cured Italian Hams | igourmet Buy Prosciutto di Parma Ham Online News & Exclusive Sales The Cured Meats of Italy The Cured Meats of Italy Cured Meats in Italy Whether they are made of pork, as is most often the case, or of beef, veal, buck, goat, chamois, venison, sheep, wild boar, or horse, cured meats (salumi in Italian) were born of a need to conserve meat for months after the slaughter of the animal.

Salting, smoking, and air-drying are the three processes by which fresh meat is transformed into a long-keeping staple. While all meats are salted, some are smoked, and others are simply air-dried.Italians have been making an amazing array of cured meats for thousands of years using both noble and humble parts of the animals they raise. The ancient Romans prized the spicy pork sausages crafted in the southern region of Basilicata (called Lucania then, and giving rise to sausages named Lucaniche still eaten today). And, fond of intensely tasty foods, they smoked or salted whole pig thighs, yielding savory Prosciutti not unlike those still made in mountain villages across Italy. Two thousand years later, pork remains Italy's favorite meat for curing. Pigs are especially prevalent in areas where there is a notable cheesemaking tradition: after all, wherever there is cheese, there is excess whey, which, combined with bran and corn, becomes perfect feed for pigs.

Italian salumi fall under two categories: those obtained from a whole cut of meat, such as a boneless thigh or shoulder (Prosciutto, Pancetta, Coppa, Culatello, and more); and those obtained from minced, ground, or chopped meat that is stuffed into casings, known as insaccati in Italian (salami, sausages, and more). Salumi can range in size from tiny to imposing; they can be delicate or fiercely hot; they can be spreadable or hard; they may be best eaten raw, with a slab of bread, or be meant for cooking. Some are so particular that they are only made in one town or village, virtually unknown elsewhere in the country; others have become famous not only within Italy, but across the ocean. The best place to discover this incredible range of cured meats is the salumeria, Italy's take on the delicatessen.

Salumerie across Italy stock the country's most renowned salumi (Prosciutto di Parma, Prosciutto Cotto, Mortadella, Pancetta, Soppressata, and more) and a good number of local specialties; if you head to a salumeria in Trieste (Friuli-Venezia Giulia), you will have a chance to savor different cured meats than if you head to a salumeria in Cagliari (Sardinia). Because many Italian salumi are still cured on an artisanal level, relying on the meat of free-ranging animals or animals raised on specific feed such as chestnuts or corn, they are very flavorful and unique in character. Salumi form an integral part of the Italian regional kitchen. They show up as appetizers in homes and trattorie: served with bread, they make a perfect opener to an informal meal. And while most cured meats arrive at the table unadorned, some (like Bresaola, air-dried beef from Lombardy) are marinated with olive oil, pepper, and perhaps a drizzle of lemon juice.

Numerous recipes also call for bits of ham, salami, or other cured meats for added flavor and depth; this is especially true for savory pies, pasta sauces, and long-simmered meat stews. When cooking with cured meats, keep in mind their inherent saltiness, spiciness, and aromatic qualities. Salt, a conserving agent, is used abundantly to ensure that the meat will keep for several months. Similarly, spices play a key role in conserving meat: black pepper, chili flakes, and ground red pepper are predominant, used more or less generously in different places and for different meats; in general, southern Italian salumi are spicier than northern Italian salumi. Fragrant herbs like wild fennel and rosemary also lend flavor to many cured meats, providing an aromatic accent to dishes that incorporate them. Italian salumi can be rather expensive, and you may be wondering whether the domestic versions, which are often cheaper, can be substituted. I heartily recommend using Italian cured meats whenever possible: imported and domestic cured meats cannot be compared, since the animals are raised in different environments on different feed and then cured in different climates.

The breed of animal used (hairy black pigs, mountain-roaming wild boar, and so on), the diet of the animal (corn, hay, chestnuts, bran, and more), and the peculiarities of place (salty air from the sea, heavy rainfall, mountain breezes) create cured meats with vastly different characters. Just as Prosciutto di Parma (Emilia-Romagna) tastes different from Prosciutto di Carpegna (the Marches), a ham from Baltimore cannot taste like one from Rome (Latium). Follow us on facebook for news, special offers and promotions... Be sure to subscribe to our blog for recipes and cooking tips! For more recipes, info and tips & tricks, sign up for our newsletter. Useful link: To purchase a variety of salumi in the United States, visit Citterio . Recipes For the pie: Preheat the oven to 400 degrees. Combine all the ingredients except the puff pastry in a bowl. Roll out the puff pastry into a 10-inch square and line an 8-inch square baking dish with it. Prick with a fork and spoon in the Pancetta mixture.

Bake 45 minutes, or until the filling is set and the crust is golden and crisp. To serve: Toss the greens with the balsamic vinegar, olive oil, salt, and pepper. Arrange on 4 plates. Top with a wedge of pie and serve. Serves 4 as a first course, 8 as an appetizer Bruschetta al Prosciutto con Mozzarella Bruschetta with Prosciutto and Mozzarella These delectable little packages can be assembled up to 4 hours prior to serving and refrigerated until you are ready to pop them under the broiler. For the bruschetta: ¼ teaspoon freshly ground black pepper Make the bruschetta: Preheat the broiler. Line a baking sheet with parchment paper. Place the baguette slices on the parchment paper-lined baking sheet. Place the halved Prosciutto slices on a counter. Top each with 1 basil leaf, then a sliver of sundried tomato, and finally 1 of the bocconcini. Sprinkle with the pepper. Wrap to enclose in the Prosciutto and place 1 bundle on each baguette slice, seam side down.

Slip under the preheated broiler until the Prosciutto is crispy, the bocconcini are melted, and the bread is golden at the edges. To serve: Toss all the ingredients in a bowl. Distribute the greens among 6 plates. Serve within minutes, while the bruschetta is hot and crispy. Serves 8 Torta Salata ai Quattro Formaggi con Prosciutto Four-Cheese and Prosciutto Pie The Prosciutto for this pie should be sliced thickly, then cubed; that way you will find tentalizing bits of Prosciutto throughout the filling. Thinly sliced Prosciutto tends to clump up and form a ball in the filling. Look for phyllo dough in the freezer section of well-stocked supermarkets, and defrost overnight in the refrigerator before assembling the pie. The pie can be prepared (but not baked) up to 12 hours ahead; pour on the custard mixture just before baking. For the filling: 1 teaspoon unbleached all-purpose flour Make the filling: Combine all the ingredients in a bowl. Make the pie: Preheat the oven to 400 degrees. Lightly oil a round 9-inch glass baking dish.

Line the baking dish with 1 phyllo sheet and brush very lightly with the olive oil, keeping the other phyllo sheets covered with a dry towel while you work (otherwise the phyllo will dry out and crack, becoming very difficult to work with). Part of the dough will hang over the sides of the pan, which is fine, since you will use it later to encase the filling. Top with another phyllo sheet, arranging it askew from the first sheet, so the overlapping part falls in another area (not directly on top of where there is already overhanging phyllo); the goal is to form a sort of flower petal shape with the overhanging dough. Continue in this manner, brushing lightly with olive oil and stacking phyllo rectangles slightly askew, until you have used 5 phyllo sheets. Spoon on the filling and spread well, covering the dough. Take the remaining phyllo sheet and cut it in half. Place the two halves on top of the cheese filling, brushing between them with olive oil. Take the overhanging phyllo dough and fold it in, covering the filling entirely. The dough will look crumpled and creased, and it will not lie flat.

That is fine. Brush the top with olive oil. Sprinkle with the sesame seeds and the pepper. Make the custard mixture: Whisk the ingredients together in a bowl. Pour the custard mixture over the pie. As the pie bakes, the custard will set and create a soft, golden crust. Bake in the preheated oven 40 minutes, or until golden, set, and crisp. Serve hot, warm, or at room temperature. Serves 4 as a first course, 8 as an appetizer Grilled Radicchio in Warm Pancetta Dressing Radicchio's bitterness can be tamed by blanching, a process that also makes it silky tender. 2 heads radicchio di Treviso, halved lengthwise (6 ounces each) 1 tablespoon plus 1/2 teaspoon salt ¼ cup extra-virgin olive oil ¼ teaspoon freshly ground black pepper ¼ pound Pancetta, diced 2 large or 3 medium shallots, thinly sliced ¼ cup red wine vinegar Bring 2 quarts of water to a boil. Drop in the radicchio and 1 tablespoon of the salt and cook 2 minutes, or just until the radicchio wilts.

Drain and rinse under cool water to stop the cooking. Very gently squeeze out excess water, trying to keep the radicchio halves intact. Toss the radicchio with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper. Heat a grill to a high flame. Grill the radicchio until it is lightly softened and tinged with brown on both sides, turning once, about 3 minutes per side. Transfer to a platter. Heat a 12-inch sauté pan over a medium flame. Add the Pancetta and shallots and cook until the Pancetta browns lightly and the shallots wilt, about 10 minutes. Raise the heat to high and stand back from the pan. Pour in the vinegar and cook until it reduces to a glaze, about 1 minute. Add the remaining 3 tablespoons of olive oil, ¼ teaspoon of salt, and 1/8 teaspoon of pepper, and swirl gently to combine. Pour the warm vinaigrette over the radicchio and serve immediately.

Serves 2 to 4 Involtini di Asparagi e Pancetta Asparagus Spears Wrapped in Pancetta White or green, it doesn’t really matter: whichever asparagus you prefer will be fine in this easy antipasto. Just be sure to select asparagus with tightly closed tips and firm, unblemished stems—the signs of freshness. Avoid very thick asparagus, which wouldn’t have the time to cook all the way through on the grill before the Pancetta burns. Remember to soak the toothpicks in water to cover for 30 minutes before using them to spear the asparagus bundles, or they will catch on fire on the grill. 20 medium asparagus spears, bottoms trimmed ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 20 thin slices Pancetta Heat a grill (or a grill pan) to a medium-high flame. Place the asparagus spears on a cutting board with the tips lined up at the top. Cut the asparagus from the bottom so the spears are 4 inches long. On a plate, combine the salt, pepper, and olive oil. Roll the asparagus in the olive oil mixture to coat evenly.

Wrap 1 asparagus spear in 1 slice of Pancetta, holding the seam side of the Pancetta closed with one finger. Spear each with a toothpick to prevent unfurling. Proceed in the same manner with the remaining asparagus and Pancetta. Grill the asparagus until the fat on the Pancetta has melted and the Pancetta is cooked, about 5 minutes, turning often to cook evenly; the asparagus should still be crunchy and just tinged with brown. Serve hot, removing the toothpicks first. Makes 20 Mortadella alla Griglia con Mostarda di Frutta Smoky Mortadella Wedges with Fruit Mustard I remember family road trips across Italy when I was little, munching on panini stuffed with Mortadella in the back seat as the landscape whizzed by. Even now, whenever I eat Mortadella, I feel as though I'm headed somewhere special, on the road to discovery. Mortadella (a light pink, delicate, cooked sausage that gave rise to America's beloved bologna, for it hails from Bologna in Emilia-Romagna) is typically enjoyed thinly sliced in sandwiches or added to stuffings for pasta.

But when thick wedges of it are slow-smoked on the grill, the result is magical. Since Mortadella is so wide, it is impossible to obtain thick slices that weigh any less than ½ pound or so. Yo serve these thick, meaty slices as an antipasto, I suggest you grill them whole, then cut them in eighths before serving. If you grill the Mortadella in wedges, it will dry out. I like to serve grilled Mortadella with a bracing accompaniment like Mostarda di Cremona, a spicy, mustard-laced fruit concoction that is usually paired with rich sausages or boiled meats and is a staple on northern Italian tables for New Year’s celebrations. You will find it in Italian markets and specialty shops. Two ½-inch-thick medallions Mortadella (about 1/2 pound to 3/4 pound each) 1 jar (1 and ½ cups) Mostarda di Cremona Heat your grill to a medium flame. Place the Mortadella medallions as far from the hottest part of the grill as possible; the aim is to slow-cook the Mortadella until it acquires a delicious, smoky scent.

Cover the grill in order to smoke the Mortadella; if your grill doesn’t have a cover, drape a sturdy piece of aluminum foil over the Mortadella instead. Cook 10 minutes, or until the Mortadella is lightly browned on the bottom. Uncover and turn. Cover again. Cook until the other side is also lightly browned and the Mortadella has acquired a smoky scent. Remove to a cutting board and cut each medallion into eighths. Arrange the resulting wedges on a platter and serve hot, accompanied by the Mostarda di Cremona. Serves 4 Bresaola con Rucola e Parmigiano Bresaola Topped with Arugula and Shaved Parmigiano Bresaola is an air-dried, unsmoked beef specialty from the Valtellina area of Lombardy. It is typically served as an appetizer, drizzled with lemon juice, extra-virgin olive oil, and shavings of Parmigiano. Some julienned arugula will only add to the visual appeal, as well as the flavor, of the dish.

1/2 pound very thinly sliced Bresaola juice of 1 lemon 3 tablespoons extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1 bunch arugula, washed and dried, stems removed, cut into long, thin strips 2 ounces Parmigiano Reggiano, shaved into long, thin shards with a vegetable peeler Arrange the Bresaola in a single layer on each of 4 plates. Drizzle with the lemon juice and olive oil, sprinkle with the pepper, and top with the arugula. Garnish with the shaved Parmigiano. Serve immediately. Serves 4 Involtini di Prosciutto Cotto e Sedano di Verona Legati con Erba Cipollina Mustard-Laced Celery Root and Ham Bundles Tied with Chives Opt for an Italian Prosciutto Cotto (literally, "cooked ham"), rather than Prosciutto di Parma (an uncooked ham aged a minimum of 12 months), for this elegant appetizer. Serve with drinks at a holiday gathering or place on the buffet table and let guests help themselves.

1 medium celery root, peeled, trimmed, and julienned 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 thin slices Prosciutto Cotto, halved width-wise 24 chives Toss the celery root, mustard, olive oil, salt, and pepper in a bowl; adjust the seasoning if needed. This can be done up to 12 hours ahead (refrigerate until needed). Spread the slices of Prosciutto Cotto out in a single layer on a counter. Divide the celery root mixture evenly over the slices of Prosciutto Cotto and shape into a log along the bottom of each slice. Roll the Prosciutto Cotto into tight scrolls, enclosing the celery root filling; tie each bundle with a chive for a prettier presentation. Arrange the bundles seam side down on a serving platter and refrigerate up to 1 hour.

Makes 24 pieces Barchette di Peperoni con Pancetta e Pecorino Roasted Pepper Boats with Pancetta and Pecorino You can use peppers of a single color if you prefer, but the presentation will be prettier with a variety. Avoid green peppers, which are less subtle than red, yellow, or orange ones. If Pancetta (unsmoked bacon) is not available, use bacon instead. 1 tablespoon extra-virgin olive oil, plus extra for greasing the baking sheet 1 red pepper, halved, seeded, and cut into 8 long strips 1 yellow pepper, halved, seeded, and cut into 8 long strips 1 orange pepper, halved, seeded, and cut into 8 long strips 3/4 cup freshly grated Pecorino Romano 12 thin slices Pancetta, halved 1/2 teaspoon freshly ground black pepper Preheat the oven to 450°. Lightly oil an 11-inch x 17-inch baking sheet. Arrange the pepper strips on it with the skin side facing down. Drizzle with the olive oil, sprinkle with the Pecorino, and top with the Pancetta.

Season with the pepper. Roast in the preheated oven for 20 minutes, or until the peppers soften and the Pancetta becomes lightly brown; do not allow the Pancetta to burn or the dish will taste acrid. Serve hot. Serves 4 Cured Meats Table The list below includes both widespread and little-known Italian cured meats. Many of the more obscure cured meats are available only within their zone of production; others have become staples across Italy and the world. Unfortunately, FDA regulations do not allow most of these cured meats to enter North America: only a handful of imported salumi are sold here (Prosciutto di Parma, Prosciutto di San Daniele, Prosciutto di Carpegna, Prosciutto Cotto, Mortadella, and Bresaola). The others are either produced domestically (and therefore taste quite different from the original) or can only be sampled on their native soil. I offer you the exhaustive list below so that, on future trips to Italy, you will know what to sample in each region in the salumerie, in the trattorie, and, should you be so lucky, in people's homes.

Prosciutto Recipes: Many Ways With The Italian Ham | The Huffington Post Prosciutto Recipes: Many Ways With The Italian Ham 05/24/2012 09:12 am ET | Updated Apr 23, 2013 250 Bev Cooks Prosciutto, that amazing Italian ham, is great for eating just on its own. But if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and locking in the moisture -- it's a great technique to try. We've got variations on that classic as well as some recipes you'll recognize, like prosciutto wrapped asparagus, prosciutto wrapped dates and melon with prosciutto. Plus find many more unique ways to use prosciutto in your recipes, including salads and pizzas. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr . Prosciutto Recipes

Question: In Italian cuisine-what type of meat is prosciutto?
Answer: Ham